Beets: Put the beets in a small saucepan with enough water to cover them. Bring to a boil and cook until tender, about 30 minutes. Drain in a colander and let cool. Peel the beets with your fingers under cold running water. Cut into 1/4-inch-thick slices and set aside.

Asparagus: Prepare an ice bath by filling a large bowl with water and ice. Bring a large pot of lightly salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the ice bath. When the asparagus spears have cooled, drain them in a colander, then lay them on paper towels to absorb any excess moisture. Set aside until ready to use.

To Assemble the Salad: Tear the lettuce into bite-sized pieces. In a large salad bowl, toss the lettuce with the tomatoes, green onions, and half of the dressing. Divide the salad among the 6 chilled plates and arrange the beets, asparagus, shrimp, avocado, and eggs on top of each serving. Drizzle some of the remaining dressing over each salad. Garnish with the lemon wedges.

Reviews

Most Helpful

Oh! Oh!! Yummy!I'm all about fresh, fresh food so never shall a canned beet or asparagus even get into the house! Let alone touch shrimp or crab. The dressing was awesome - but next time, can I use my remoulade as an experiment?

I tried this twice, once with shrimp and then with crabmeat. Preferred the shrimp. For some reason the crab tasted too crabby(?) The dressing was simply out of this world. However, Why go to the trouble of cooking beete and asparagus when you can simply get what you need out of a can? Tastes the same, too.